CAFÉ life www.thecafelife.co.uk
Tasting the lifestyle of the café sector
No.104 I June 2021
The Finest Finest
Desserts
Offering Fine French Pâtisserie, Ready to Serve.
Welcome This month should see the total relaxation of many of the limitations and restrictions affecting hospitality businesses, and with summer looming, and the UK population likely to still be holidaying at home, operators in the café and coffee shop sector will be keen to make up for lost time. In this issue we highlight some pieces of catering equipment of particular interest to operators, and consider two other café essentials - cold drinks and cakes.
Clare Benfield - Editor
CONTENTS FEATURES
NEWS 4 Carluccio’s and Sainsbury’s to trial coffee shop in St Albans store. 5 Caffè Culture show is preparing to make a welcome return. 6 FCB Coffee to open in Paddington. 8 Julius Meinl launches “Say hello” campaign.
12 Cake consideration – new flavours and ideas. 22 Equipment update – helping hands. 26 Cool customers – cold drinks. ARTICLES 18 Five food trends shaping new safety requirements – insight from Navitas Safety. REGULARS
CAFÉ LIFE ASSOCIATION
19 New products.
10 Association update.
34 Checkouts.
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NEWS SCA UK Latte Art Championship confirmed for Caffè Culture 2021 The Specialty Coffee Association UK Chapter (SCA UK) has announced plans to host the 2020 UK Latte Art Championship at Caffè Culture Show 2021, the premier event for the UK café and coffee bar industry scheduled to take place 2-3 September 2021 at the Business Design Centre, London. The two-day event, which has been rescheduled from the 2020 competition season, will see 20 ‘rising star’ baristas compete to become the UK Latte Art Champion by showcasing latte art skills and pouring matching pairs of drinks with the most complex and visually appealing designs possible. Whoever claims the UK title will go on to compete in the SCA World Latte Art Championship scheduled for the end of November in Taipei, Taiwan. Rob Ward, SCA UK National co-ordinator said: “We’ve been incredibly keen to get a date in the diary for Latte Art as it’s one of our most popular competitions and we are really looking forward now to reconnecting with the coffee community in September. “Latte art seems to ignite a real passion in people. From the moment we open the competition with the eagerly anticipated ‘fastest finger first’ to crowning the champ, there’s an infectious buzz which spills out into the competition and this explains why it’s so well supported by the industry.” The SCA UK recommend checking the website https://scauk.coffee and social media channels to keep up to date with news as planning for the event gets underway (Note: Dates are subject to change in light of COVID rules, and the competition will be run in accordance with COVID hygiene guidelines).
4 CAFÉ LIFE | JUNE 2021
Carluccio’s and Sainsbury’s to trial coffee shop in St Albans superstore Carluccio’s and Sainsbury’s are teaming up to test out three new in-store concepts for the first time. The first format will be a coffee shop in Sainsbury’s St Albans superstore, offering customers eat-in as well as takeaway options (Caffè Carluccio’s will open on 3 June 2021, and will be the first Carluccio’s to open in a supermarket). The 900 square foot coffee shop will have space for up to 45 customers to sit and enjoy the brand’s signature real Italian coffee, iced coffees, Cremosa blended drinks and granita fruit ices alongside all-day breakfast foods and light-bites, including freshly made ciabatta sandwiches, toasties, filled croissants and pastries. A range of Carluccio’s retail products will also be available including biscuits such as biscotti and cantucci, ground coffee and gianduiotti chocolates. In addition, a Carluccio’s Counter will also launch in June in the Sainsbury’s Leamington Spa superstore, offering the brand’s trademark deli products and pizza. Deli products include pasta, olive oils and sauces alongside chilled stone-baked pizzas. Hot ready-to-eat items, including made-to-order pizza and rotisserie chicken will be available to take-
away, as well as for delivery via Deliveroo, Uber Eats and Just Eat. The third concept being trialled is the Restaurant Hub, a multi-brand offer with grab-and-go and delivery options from brands including Caffè Carluccio’s, GBK, Slim Chickens, Harry Ramsdens and Ed’s Easy Diner. The Restaurant Hub will open in July in Sainsbury’s Selly Oak superstore. Carluccio’s was acquired by Boparan Restaurant Group in May 2020, and Sainsbury’s and Boparan Restaurant Group say that thy will listen closely to customer feedback in all three stores before deciding any next steps. Satnam Leihal, managing director at Boparan Restaurant Group, said: “Our customers tell us they love our brands and would like to access them more regularly and be part of their family home occasions. This trial with Sainsbury’s allows us to bring our range of high quality products to more customers, more often, in varied formats.” Supporting the brand will be Carluccio’s first app, allowing ordering, delivery, menu access and location finding as well providing users with a loyalty mechanic.
Lavazza Professional prepares for the return to work The complete re-imagination of Lavazza Professional’s Flavia® brand is now complete, say the iconic brand, with the arrival of a brand-new drinks machine - the Creation 600 - together with the introduction of a new range of drinks, and meaning that an authentic Italian coffee experience can now be offered in the office or the boardroom. The arrival of the new Flavia® Creation 600 has even been spoken about as ‘the single biggest step change Flavia has ever accomplished’ report Lavazza Professional, their latest machine able to prepare coffee-shop style drinks aimed at making the C600 stand out as a new benchmark in office coffee services.
It’s versatile, too, thanks to the machine’s ability to use soya or almond, as well as cow’s milk, Lavazza Professional point out, thus making it the perfect choice for vegans and those with medical conditions such as lactose intolerance as there’s zero risk of cross-contamination, claim Lavazza Professional. The launch of the C600 also coincides with Lavazza Professional’s introduction of a re-imagined drinks menu which will be bringing some of Lavazza’s best-loved coffee products to the UK workplace for the first time.
NEWS
Caffè Culture show is preparing to make a welcome return Organisers of this year’s Caffè Culture Show (the Business Design Centre, London, 2-3 September 2021), Living Media Events, have revealed what they have planned. ‘Reconnect’ will be Victoria Arduino’s new concept for 2021 and will play host to some of the UK’s finest speciality roasters including Caravan Coffee Roasters, London Grade, Cupper’s Choice, Crosby Roasters, Hasbean, Ozone, Foundation Roasters, Ue Coffee Roasters and Common Coffee. In a world where we crave contact with others for support, wellbeing and entertainment, the challenging times we face are taking their toll, feel the coffee machine company. However, as a community, we have the power to make positive changes, adjust our mindset and to reconnect with one another, they point out. Thus, Victoria Arduino and Caffè Culture will be welcoming those in the industry to be part of this change, as well as to show support for the coffee community which all are very much a part of (visitors will be able to come and share a coffee, meet their new favourite coffee roasters, and experience the ways in which we can all reconnect). New for 2021 will be the Speciality Tea Hub. This new feature has been launched in partnership with the European Speciality Tea Association (ESTA) to promote the growing speciality tea market. As well as a variety of tea suppliers and an ESTA lounge, the feature will house a Brew Bar to enable visitors to taste some award-winning teas and to learn how to incorporate a more professional and profitable tea offering into their existing businesses. This year’s talks programme will be hosted across two theatres and will consist of four one-day seminar streams, each with a distinctive focus
around speciality coffee and the people within it. Each programme will have six one-hour sessions and will be a mixture of presentations and lively and informative panel discussions. In Theatre 1 on Day 1, Coffee Studies (2021), sponsored by Assembly, will consider the standardisation of ‘specialty’. Coffee Studies will be continuing its successful format of borrowing from the TED style presentation coupled with a curated panel to discuss in real terms contrasting and complimentary perspectives of the presented topic. This year, they will reflect on the last 18 months of lockdown and its impact on how the industry has responded to global supply chain challenges and evolving perspectives on sustainability. As always coffee studies will focus on real business stories, and challenging the prevailing narratives surrounding Speciality coffee and its position within the framework of global trade. In Theatre 1 on Day 2, the Roaster’s Forum, sponsored by DR Wakefield, will focus on the growing artisan roasting scene within the UK and Ireland. The programme will offer artisan roasters a series of interactive and educational sessions where they will meet farmers and producers from leading speciality regions and learn what changes and advancements are shaping the green coffee industry. On Day 1, Theatre 2, sponsored by Good Till Company, will see CaffeInsights with John Richardson. The CaffeInsights programme was launched online during last year’s lockdown to offer business owners practical advice on how to navigate the pandemic.
Continuing in the same vein, the post-lockdown live programme, which will be hosted by café expert, John Richardson, will cover topics such as building a successful brand and social media strategy, how to boost profits by adding a retail offering to your existing business right through to current and future trends. He will also be inviting previous CaffeInsights contributors who after a year of lockdown managed to change their business models to create stronger, more resilient businesses. New for this year too will be the People and Culture Programme which will aim to highlight a number of crucial conversations to promote a better future for the coffee industry. Cafés act as a ‘third space’ - a break for so many - and without the passion from its people the industry would lose the strong foundation it’s been so long recognised for. Led and curated by the Kore Directive - a community-led nonprofit organisation created to challenge convention within the coffee industry - these panel-led discussions will cover a variety of topics including equity, inclusion, rights and responsibilities, mental health, and the development of initiatives through coffee. The SCA UK Latte Art Championship is an exhilarating competition showcasing pouring perfection. Each competitor will showcase their latte art skills in pouring and matching pairs of drinks, with the most complex and visually appealing designs possible, and John Richardson will be presenting a half-day session on: How to build a Profit Producing System - creating a business that doesn’t require you to “be there”.
THECAFELIFE.CO.UK | JUNE 2021 | CAFÉ LIFE 5
NEWS
FCB Coffee are opening in Paddington FCB Coffee’s latest site will open in the iconic Paddington Station, bringing speciality coffee to West London. FCB Coffee started a partnership with Network Rail in 2020 and are one of the first independent coffee offerings in stations. Serving sustainably sourced premium coffee on the go alongside handmade seasonal food, FCB Paddington say that they are leading the travel sector into a new generation of coffee known as the 5th Wave. Already with outposts across London and the south east, FCB are one of Network Rail’s chosen partners, and opened their first collaborative venue in December 2020 just outside London Bridge Station. The new shop will be housed on the concourse within the arches of the original Paddington station building and will be FCB’s second Network Rail site and their second lockdown opening. Their exclusive partnership with Woolwich-based PLOT Roasting means they showcase some of the best coffees
from around the world that are expertly roasted in South London. Alongside the usual choices they will have a single origin guest roast on the menu each month, and an array of seasonal drinks such as affogato and ice lattes in the summer, house curated warmers in the winter and a unique decaf that uses a sugarcane process. Customers will be able to buy a selection of beans from the shop, which can be ground there and then, so they can enjoy a cup of FCB coffee at home, or give it as a gift. The FCB deli chefs create seasonal menus and partner with local bakeries. For breakfast they serve dishes such as
coconut porridge, vegan sausage ciabatta and signature breakfast smoothies followed by a selection of salad pots, sandwiches and flatbreads, including falafel and hummus, VLT (vegan BLT) and a New Yorker with pastrami, Emmental, gherkins and mustard. For those with a sweet tooth they have a selection of cakes, traybakes and pastries including carrot cake, super seed flapjacks and pastel de natas. Every FCB site has a distinct identity with a unique interior that is tailored to its location, whilst being part of the wider FCB brand. The new site will be at the crossroads where old Paddington meets the new Crossrail. The interior will be contemporary with industrial detailing including an oak window seat bar, concrete counter tops and steel frames throughout. FCB Coffee opened its first kiosk in Brighton Station in 1998 and now operate in eight locations across the UK serving speciality coffee in the travel sector.
200 Degrees to open in York Nottingham based 200 Degrees Coffee Roasters have announced that their fourteenth coffee shop will be in the historic city of York and will open in late June. The 82-seat shop will create 15 new full time and part time jobs in the heritage retail setting of 68 Low Petergate, just a short walk from many major tourist attractions including York Minster and The Shambles. “This shop should have been open last April but we’re finally here and we hope our independent attitude and relaxed way of doing things will add to this fantastic area as everything returns to normality, whatever that is,” said 200 Degrees director, Tom Vincent. “We’re keen to join the local business community in York and support the thriving visitor economy in any way we can, possibly by treating some people to a coffee and one of our delicious vegan brownies. I’m also hoping to use my new joke about the
6 CAFÉ LIFE | JUNE 2021
shop being close to a shambles as many times as possible. “There will be lots to like including our hand roasted coffee and food that’s freshly made in our kitchen every day. We’ll be open early for our usual range of breakfasts and concentrating extra hard on maintaining the high quality of our takeaway service.” 200 Degrees was set up by Tom and his business partner, Rob Darby, in 2012 and has 11 ‘distinctively independent’ coffee shops as well as its Roast House near Trent Bridge in Nottingham. The company has already announced two further openings, including one in the Hyphen Building in Manchester, for this year. The specialist coffee roaster and wholesaler has also recently welcomed Will Kenney as its commercial director. Nottingham-born and now Leeds-based, Will Kenney brings with him 20 years of experience in the coffee sector, having held senior positions in the industry
supporting some of the high streets best loved coffee operators. At 200 Degrees, his responsibilities will include managing and driving all commercial aspects of the business, particularly its wholesale offer and the online sale of beans and coffee machines. “Since the first 200 Degrees coffee shop opened seven years ago, I have admired the company from afar – watching as it expanded from its Nottingham base to new locations, into wholesale and e-commerce markets and evolving into the much-loved household name that it is today,” said Will Kenney. “I feel my experience complements 200 Degrees’ vision for growth and I’m looking forward to helping to share our knowledge of running successful coffee shops with our wholesale partners, working with the wider team to increase our reach and offer to customers - while staying true to 200 Degrees’ core values.”
To find out more about the Julius Meinl “Say hello” campaign visit www.juliusmeinl.com.
NEWS
Julius Meinl launches
“Say hello”
campaign Going for a coffee with a friend or family member has been lockdown’s most missed moment, with an estimated 13bn moments missed in the past 12 months across Europe’s cities, according to premium coffee brand Julius Meinl. Their survey of 4,000 adults living in European cities has revealed that during the pandemic over two-thirds have missed the simple, everyday pleasure of meeting in a café for a coffee and a chat. Most of those surveyed missed the social connection and 81% said that having a conversation with a friend or stranger had a positive impact on their wellbeing, the company found. Commenting on the research, internationally renowned psychologist professor Geoffrey Beattie said: “There were many things that people missed during lockdown – but a face-to-face encounter, a chat, real human interaction is what they missed more than anything. Human contact is so important to our well-being. Online conversation not only prevents touch, but it also inhibits the spontaneity of conversation and the sharing of subtle body language signals that carry so much important information in everyday talk. “Coffee houses are powerful spaces psychologically - the sound of the espresso machine, the smell, the low chatter of conversation. Smell is processed by an ancient part of the brain called the limbic system which is also responsible for memory. That’s why certain memories come flooding back with particular smells. The smell of the coffee is incredibly evocative reminding us all of connectedness prior to lockdown, the thing that people crave.” 8 CAFÉ LIFE | JUNE 2021
The study conducted by the Viennese coffee roaster and OnePoll across London, Vienna, Milan and Bucharest in April 2021, showed that between March 2020 and March 2021 European city dwellers on average missed a quarter of the conversations they usually had with strangers (this equates to as much as 13bn new social connections lost across European cities). Londoners missed the most, having lost 6.3m opportunities to meet someone new, whilst the Viennese missed 2.5m and the people of Milan missed 2.1 million moments. Explaining the importance of these missed moments and occasions professor Geoffrey Beattie added: “The pandemic has interfered with the establishment of casual conversations that people encounter in the course of daily life - such as the barista serving you a coffee each day, or bumping into a friend in the street, or having a chance chat with the person next to you on a train. These so-called ‘weak ties’ are vital social connections. They give people the feeling that they are not isolated, that they belong to a community and are plugged into something larger.” One in five surveyed said the place they would most likely start up a new conversation was in a café, therefore with coffee houses closed and Julius Meinl reporting almost 1bn coffee moments missed, the opportunity for casual connection this past 12 months has been radically reduced. However, 36% of people surveyed said they are now more likely to say ‘hello’ to a stranger than they were pre Covid-19. One in 10 said they would be much more likely to say ‘hello’, claiming they
now felt ‘more connected’ to others as a result of the global crisis. Just 20% said they were less likely to say ‘hello’ with barriers to striking up a new conversation including a lack of confidence (26%), nervousness about talking to people (37%) and fear of the virus spreading (38%). Londoners were found to be the most sociable with almost half (48%) saying they would be more likely to say ‘hello’ and one in five (20%) being much more likely. Just 12% said they would be less likely compared with a quarter of those living in Bucharest and Milan. As cafés around the globe begin to re-open, Julius Meinl says that it intends to support businesses and make up for thousands of these missed moments by increasing connections over coffee with their “Say hello” campaign. Launching globally on 1 June 2021, Julius Meinl coffee drinkers will be encouraged to “Say hello” to a friend or a stranger, gift them a complimentary cup of Julius Meinl coffee and share a moment together. Christina Meinl, managing director of Julius Meinl, said: “For almost two centuries Viennese coffee houses have been a venue for strangers and friends to connect over coffee; sharing time, space, ideas and moments big and small. Every new social connection starts with a ‘hello’ and at Julius Meinl we want to encourage and enhance those small, important moments that add meaning to life. By giving our customers and consumers the option to gift a coffee to a stranger we want everyone to enjoy the Viennese coffee house traditions and bring the world back together again after pandemic has pulled us apart.”
NEWS
Wash your coffee down the right way Operators wanting to fully wake up their coffee sales after lockdown – all while minimising their environmental impact - can now call upon on a new, low cost piece of equipment designed to effortlessly catch disregarded coffee grounds before they reach the drainage system. Sustainably produced coffee may be in demand, but having coffee grounds clogging up commercial drainage systems defeats the purpose, paving the way for the new Filta Coffee Catcher, say the equipment’s creators, Filta Environmental (www.filta. co.uk, specialist in innovative grease management systems in foodservice). Crucially, the high performing equipment removes 99% of coffee grounds and debris particles, dramatically reducing blockages, odours, corrosion and costly call-out charges, claim the company. Lee Shelton head of sales of Filta
Environmental said: “The UK drinks approximately 95 million cups of coffee a day, according to the British Coffee Association, but consumers have become acutely aware of the environmental and ethical issues, resulting in demand shifting towards specialty coffees that take this into account. “However, there is little point in investing in sustainable coffees if you don’t also have systems in place to protect the environment – it’s not just fat, oils and grease that cause widespread problems. “As outlets fully open up and coffee machines start spluttering back into life with gusto, it is an ideal time for operators to look at how they can adopt
environmental best practice, and avoid the costly exercise of unblocking drains and fines from failing to comply with health and safety regulations.” Particularly beneficial for coffee shops, cafés, restaurants and hotels, which have large volumes of coffee grinds passing into the drainage system, the new Filta Coffee Catcher is made in the UK from food grade 304 stainless steel, meaning operators can minimise their carbon footprint even further. And in acknowledging the industry’s financial struggles over the past year, the new piece of space-saving equipment is available to buy at a low cost of £445 including carriage, including a 30-day supply of micro filters.
ASSOCIATION UPDATE is now available on the BSA website at https://www.sandwich.org.uk/index. php/business/817-carrier-bag-chargeguidance
Association update CUSTOMER REGISTRATION An updated QR poster for hospitality businesses has been launched by the government for registering customers visiting restaurants, cafés etc. (available from the government web site). Under the new rules, all hospitality businesses – excluding takeaways/grab-n-go operations – must collect the contact details of all the customers attending their premises (not just the party leader), and they must turn anyone away who refuses to give their details, but you cannot force anyone to give their details. Customers can either log in via a QR Code poster or their details need to be 10 CAFÉ LIFE | JUNE 2021
gathered in another way, either upon entry or in advance (such as via a ticket sale). The regulations requiring this are currently due to stay in force until the end of September. ALL RETAILERS, TAKEAWAYS AND RESTAURANTS MUST CHARGE FOR CARRIER BAGS With effect from 21 May 2021, all restaurants, takeaways/delivery operations and retailers – no matter how large or small – must charge 10 pence for supplying products in carrier bags, with very few exceptions. Guidance on these new requirements
MANUFACTURING AUTOMATION WEBINAR If you missed the Association’s recent webinar on automation in manufacturing, you can now see the presentations for free on our website at https://www.sandwich.org.uk/index. php/news-features/816-streamliningmanufacturing-for-the-future The session provides some useful insight into ways manufacturers and suppliers can reduce costs using automation. ARE MARQUEES OUTDOORS? The government has issued clarification on the use of ‘outdoor’ shelters, marquees and similar structures for use in restaurants etc. To be considered outdoors they must have at least 50% of the area of their walls open at all times whilst in use.
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Cake
consideration Triple Chocolate Marble Cake (Serves 10)
INGREDIENTS •
125g W2 White Chocolate Callets
•
500g Ruby RB1 Chocolate Callets
•
20g Mona Lisa White Chocolate Crispearls
•
20g Callebaut Dark Chocolate Crispearls
•
100g 811 Dark Chocolate Callets
•
130g butter
•
4 eggs
•
65g soft brown sugar
•
130g plain flour
•
10g baking powder
•
10g vanilla paste
•
65g caster sugar
•
50ml grapeseed oil
METHOD 1. Melt 100g dark chocolate and half (65g) of the butter together. 2. Whisk together two eggs and the soft brown sugar until light and fluffy. 3. Mix together half (65g) of the flour and half (5g) of the baking powder. 4. Add half (5g) of the vanilla paste to the chocolate mix. Whisk in the eggs and sugar and then stir
through the flour mix. Put the cake mix into a piping bag. 5. Repeat steps one to four for the second cake mix, this time melting the white chocolate and using caster sugar instead of brown sugar. You should have two piping bags, one with a dark chocolate cake mix and the other with a white chocolate cake mix. 6. Pipe alternate layers of white and dark chocolate mix into a 20cm Bundt cake tin. Using a skewer, swirl the mix a little to create the marble effect. 7. Bake for 40–45 minutes at 160°C. 8. For the glaze, temper the ruby chocolate, then stir through the grapeseed oil. 9. Place the cake on a wire rack with a tray underneath. Pour the glaze over the cake ensuring there are no gaps and the entire cake is covered. Remove the cake to a plate or cake stand. 10. Whilst the ruby chocolate glaze is still wet, sprinkle with white and dark chocolate crispearls and drizzle with chocolate as desired. More inspiration from Callebaut can be found at www.fortheloveofchoc.com
With the sector re-opening and summer on its way, is it time to rethink your cake and ‘sweet treat’ menu? The sector’s suppliers have plenty of ideas and creativity to offer. NEW TWISTS Using only the best ingredients, Callebautreports that it has now been crafting its finest Belgian Chocolate for more than 100 years. Made with dedication passed on from generation to generation, Callebautchocolate enables chefs, hotel caterers, restaurant owners and operators to create outstanding all-day menus – and not least cakes designed to leave a lasting impression with their customers. The Callebaut® callet range includes 70-30-38 Finest Belgian Dark Chocolate (70% Min. Cocoa), 811 Finest Belgian Dark Chocolate (54.5% Min. Cocoa), 823 Finest Belgian Milk Chocolate (33.6% Min. Cocoa) and W2 Finest Belgian White Chocolate (28% Min. Cocoa). “Keeping your cake offerings on trend and interesting can be simple to achieve with just a few small changes,” says Anna Sentance, gourmet marketing manager, Callebaut UK and Ireland.
12 CAFÉ LIFE | JUNE 2021
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CAKES “Callebaut recognises the growing demand for inclusive dessert options and also understands the challenges that chefs may have when seeking inspiration. More recently, vegan dessert options have grown in popularity and that’s why we have created even more recipes to cater to this growing group of consumers. The great thing about our vegan desserts is that they are all-inclusive— they are delightfully indulgent and can be enjoyed by everyone at the table. Some of our new vegan desserts include our Chocolate Beetroot Cake and Chocolate Banoffee Pie. “With many of us sharing our sweet treats on social media, it is also important that cafés sell bright bakes and this is one of the factors driving recipes for vibrant desserts. For example, add a splash of colour by using Callebaut’s Ruby chocolate callets, which are featured in Callebaut’s Yuzu Ruby Chocolate no-bake Cheesecake, a unique twist on a classic cheesecake, and Callebaut’s Triple Chocolate Marble Cake.” Callebaut is launching its spring/ summer exclusive category magazine, Inspire - a bi-annual print and digital magazine, targeted at hospitality professionals. It includes recipe inspiration, latest trends, consumer insight, case studies and much more, and aims to provide expert guidance in a continuously evolving landscape. The second issue of Inspire sees Callebaut showcase brand new recipes, such as Triple Chocolate Marble Cake and the tongue and cheek Callebaut Distancing Dessert as well as vegan recipes including a Lemon and Hazelnut Chickpea Blondie all designed to stand out on display. Readers also get to ‘meet’ head of the Callebaut Chocolate Academy, Julie Sharp, who has been a long-standing member of the Callebaut team, and find out how to best prepare their business for reopening. In addition, Inspire also includes the key trends that are shaping the dessert industry today as well as top tips on how operators can achieve increased sales by showcasing the perfect dessert and sweet treat offering. 14 CAFÉ LIFE | JUNE 2021
As part of Callebaut’s latest campaign, ‘Everyday Inspiration’, Inspire assists in helping hospitality professionals transform everyday classics into inspiring experiences, from the kitchen to the front of house service. Samantha Rain, development chef at leading ingredients supplier Henley Bridge (www.hbingredients.co.uk), has some ideas for cafés and coffee shops seeking to do something different with their cakes. “Matcha is very on trend this year and works beautifully in cakes. By incorporating our Sosa Matcha Green Tea Powder into your sponge mix, for example, you can create a lovely flavour and vibrant green bake. Add a chocolate filling and glaze with Irca Mirror Shine in dark chocolate for a high-gloss finish,” suggests Samantha Rain. “Passionfruit is another big flavour for the summer and Sosa’s Passionfruit Freeze-dried Powder has an amazing colour and flavour. Like the Matcha Green Tea Powder, simply add it to your mix, substituting some of the flour. The powder is pure passionfruit, which will appeal to customers looking for ‘clean label’ products.” Chocolate is always a favourite when it comes to cakes, gaining a respectable second place (after cheesecake) in a poll by food delivery app Foodhub in November last year, report the company. “With chocolate it all comes down to flavour and a great place to start is the new Republica del Cacao range of ultra-fine, single origin chocolates from Ecuador, which Henley Bridge have just launched into the UK,” suggests Samantha Rain. “This range includes six single origin and one blended chocolate, all of which are 100% traceable and sustainable. They have a very unique flavour profile and it’s really important to look at the tasting notes for your chocolate when choosing which one would work best with your cakes and desserts. “For example, if you’re making a chocolate and raspberry cheesecake, you would need a chocolate with a fruity flavour profile to complement the raspberries. Our 75% Amazonia dark chocolate from Republica del Cacao, for example, has a woody, nutty profile
which goes well with coconut cake, the 38% Pure Peru milk chocolate is very toasty in flavour and would work well as a filling for a cinnamon cake. Also available from Henley Bridge are the Belcolade and Callebaut brands.” Edible décor provides a quick and easy solution for elevating your bakes to the next level, suggest the company. Their Barbara Decor range offers an array of sophisticated handmade white chocolate roses and coloured and flavoured blossom curls (available in caramel, lemon, lime, strawberry and orange). Dried edible flowers, like those available from Sosa, help add a delicate floral topping which works well with pastel icing. New to Henley Bridge is Hillbo - a 49-strong range of chocolate décor products aimed at cafes, bakeries and ice cream parlours. This range features bastons, pencils and chocolate shapes, along with rizo curls in a variety of colours, from silver to purple, gold and blue, which offer a quick, easy and cost-effective solution for adding the finishing touches to cakes, as well as ice creams and desserts by providing a pop of colour, elevating them to Instagramworthy offerings, which you can charge a premium for, feel the company.
“Everyone loves a classic cake (they’re classics for a reason!), but you can update them by adding a twist to turn them on their head - and tempt and excite your customers,” adds Samantha Rain. “Using different flavourings is a great way to achieve this. For example, make a Millionaire’s Shortbread but flavour your caramel with lemon and add raspberry powder into the shortbread, for a tangy twist. “Also, who decided cakes have to be round or square? Be unique and
French Pâtisserie
For Hospitality
Fine French desserts, ready to serve for quick and easy service. Offer this hand-finished pâtisserie on your menus and give your diners that sweet indulgent experience that they’ll always remember.
Tarte aux Pommes pre-cut (10 ptn x 750g)
Macarons ‘Classiques’ (36 pcs x 462g)
◇ Made using the Finest Ingredients ◇ Thaw and Serve ◇ Free from Preservatives ◇ Free from Artificial Colours & Flavours ◇ Suitable for Vegetarians
Tartelette aux Framboises (5 x 110g)
Explore Our Range www.briochepasquier.co.uk
CAKES experimental with your moulds and tins. Rings and oval-shaped cakes will stand out from the crowd and intrigue your customers.” Henley Bridge was established in 1998, originally working with small and medium-sized niche businesses to supply specialist ingredients. The company is now part of the HMS Group of companies, employing 50 staff and operating out of a 30,000 square foot facility in South East England, having become a popular choice for chocolatiers, gelato artists, bakers and chefs. NEW ADDITIONS Dawn Foods reports that it has expanded its range of easy to use fudge icings with a cappuccino flavoured variety. Offering an authentic, creamy and sweet cappuccino taste, and made with all-natural flavours, Dawn’s new Cappuccino Fudge Icing taps into the current trend for ‘coffee shop’ flavours, say the company. It can be used for sandwiching and decorating classic layered or sheet cakes as well as muffins, cupcakes, donuts, pastries and desserts, and its mild milky coffee flavour complements both chocolate or plain bases. All the fudge icings in the Dawn range – Chocolate, Coffee, Lemon, Strawberry,
16 CAFÉ LIFE | JUNE 2021
recently introduced Raspberry and White Chocolate and now the new Cappuccino – are easy to use straight from the 10 kg pail (bakers simply need to warm the fudge icing to 40-50°C and use it to spread, flood or drizzle to turn everyday products into signature sweet bakes). The fudge icing is also fast drying to give a firm and smooth natural colour finish and is also freezethaw stable. Dawn’s new Cappuccino Fudge Icing is also suitable for both vegans and vegetarians (a range of inspirational recipes using the new fudge icings are available at www.dawnfoods. com/uk). THE RIGHT TIME “A piece of cake is one of life’s little luxuries, and with cafés once more open for business there will be huge numbers of people savouring the simple freedom of enjoying a cup of tea or coffee and a cake at their favourite local venue,” says Matthew Grenter, sales manager, Brioche Pasquier (www.briochepasquier.co.uk/ foodservice). “Traditional recipes will be as popular as ever, and, if the weather is kind, summer fruits and citrus flavours will demand attention alongside indulgent choices like coffee and chocolate. “Summery cakes tend to
Part of the Brioche Pasquier range.
be a little lighter than those enjoyed in colder months, and pâtisserie is an ideal offering at this time of year. The precision of French pâtisserie with its beautiful presentation makes a perfect alternative offering to traditional English sponges, particularly for an afternoon tea when offering variety in mini-portions is important. “Our premium Macarons and bite-sized Petit-Fours, for instance, are perfect for creating an attractive and tempting afternoon tea serving. They offer variety in texture, flavour and appearance and arrive frozen so are quick and easy for operators to serve. The ranges can be mixed and matched to provide different preference combinations in taste and style. “Quality is assured as all of our pâtisserie is made with fresh fruits, eggs from uncaged hens and wholesome, natural French ingredients like butter and flour. It is suitable for vegetarians and made to traditional recipes by our expert French pâtissiers before being frozen immediately to retain that just baked flavour.” “Summer is perfect for lighter, delicate cakes and sweet treats,” agrees Marie-Emmanuelle Chessé, international development
project manager at Tipiak (www.tipiakfoodservice. co.uk), suppliers of frozen, authentic French pâtisserie to the hospitality sector in the UK. “Try offering bite-sized pâtisserie to tempt those looking for a guilt-free treat or to appeal to customers with smaller appetites. Currently, macarons are super fashionable – they look stunning, taste delicious, are available in lots of different flavours, and are very versatile. Serve them with tea or coffee, top them with fruit and cream for a light dessert or add them as decorations to create a superb showstopping cake. You only have to look at Instagram, where there are more than 7.2 million photos of macarons, to see just how popular they have become.” Tipiak’s macarons and pop macarons are gluten-free, which makes them suitable for customers with dietary requirements, the company point out. They also make great mini portions of dessert, as they are light, but full of flavour, and simply need thawing before serving. “Chocolate is a flavour that’s always in fashion, and the new Tipiak French Chocolate Petits Fours selection brings together a mouth-watering range of some of our most popular
CAKES chocolate petits fours,” adds Marie-Emmanuelle Chessé. “The beauty of petits fours is that they can be served in a variety of ways – in an afternoon tea, with a coffee as a café gourmand, to round off a meal, or as part of a trio or selection of mini desserts, which is a popular way of offering customers and diners a lighter choice of dessert and a great opportunity to upsell. “Once the pandemic is over and restrictions are lifted, we predict that people will be keen to treat themselves, and chocolate is the ultimate sweet treat – pretty much an essential item on any cake or dessert menu. Made in France with free-range eggs, the Tipiak French Chocolate Petits Fours selection features 42 individual pieces and includes eight different flavours. Labelled images on the outside of the box make product identification easy. To serve, simply defrost in the refrigerator for three hours. “Afternoon tea is always a highlight on the menu of any café. Pre-prepared frozen products make it easy for cafés to lay on a super spread when it comes to afternoon tea. Frozen pre-prepared items are used in pretty much every professional kitchen now for convenience and
to help reduce waste. To make it easier for catering staff – who may be working in reduced numbers due to social distancing or furlough leave – opt for authentic pâtisserie that simply needs thawing before serving. Try dainty macarons, mini fruit tarts or pop éclairs to bring a splash of colour to any sweet selection. “While traditional cakes continue to go down well, there’s definitely an appetite for experimental flavours, colours and combinations too. The Tipiak awardwinning pop éclairs combine bright, eye-catching icings and toppings with bold and delicious flavours, such as the crème brûlée mini-éclair, the chocolate and orange mini-éclair or the raspberry and blackcurrant mini-éclair. New twists on traditional favourites are something that could be introduced to cafés to create a sweet menu that’s different to the norm. “It’s not easy to make pâtisserie from scratch – it’s labour intensive for a start and highly specialised – but having pre-prepared frozen pâtisserie to hand means that you can serve appetising, authentic and delightful French pâtisserie in a more cost-effective and timeeffective manner.”
Part of Tipiak’s range.
THECAFELIFE.CO.UK | JUNE Tipiak Choc Petite Fours Café Life HPV-May 2021-paths.indd 1
2021 | CAFÉ LIFE13/05/2021 17
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ADVICE
5
food trends shaping new safety requirements
From the rise in takeaways and collection services through to eco-conscious consuming and ensuring a positive food safety culture, Kirstie Jones, environmental health expert at Navitas Safety (https://www.navitas.eu.com/) discusses five food trends that we can expect to see a lot more of in the wake of the response to Covid-19.
MUCH MORE THAN HYGIENE As eager as businesses are to get back to work, it is important for them to keep in mind the changes that these industries are currently facing. It isn’t simply a case of improved hygiene standards, though this is crucial. Now, much more comes in to play and businesses should be seeking to utilise the rise of these five food trends in order to catapult themselves to greater success and deliver a service that the consumer demands. 1. A positive food safety culture Food safety culture is the way in which an organisation values their food safety, and it is vital that these values are shared by both management and employees. A business with a strong and positive food safety culture demonstrates to its customers that safe food is essential and a commitment. Poor food safety culture can result in food hygiene violations, which can lead to serious repercussions, for both the business and its customers. It is crucial for businesses to create a positive food safety culture. Businesses must actively consider presenting accreditations such as a Covid 19 certifictaion which will help customers to feel safer when returning to an establishment. 2. Takeaway packaging With restaurants and sit-down eateries closed for the majority of the last 12 months, businesses have needed to find new ways to continue working in a way that meets government guidelines without actually welcoming guests indoors. 18 CAFÉ LIFE | JUNE 2021
In order to remain open, many food businesses adapted, and the industry has seen a huge influx in the number of takeaway and collection services. Whilst it may seem relatively simple, this doesn’t quite follow the same rules and regulations as sit-down restaurants. Takeaway packaging must ensure it has clear allergen labels. Each container must state the exact name of the dish and its contents and should be clear and readable. Although this is particularly important when serving consumers with allergies, this must be done at all times. As of October 2021, the UK Food Information Amendment will come into force, whereby data labelling is key. Pre-packed for direct sale products must be labelled with a description of the item, detailing the full ingredients listing. As such, any of the 14 key allergens must also be highlighted and be clear to see. Clear allergen labelling also provides consumers with confidence as well as traceability and transparency when it comes to the business selling the item. Public Health England have also recently announced the introduction of calorie and salt reduction targets for takeaway and eating out businesses, which will see a further need for clear labelling. As well as this, to aid hygiene and cleanliness, all food should be decanted into strong and sturdy lidded containers that will not spill during transportation. Not only will this prevent mess, but it also reduces the possibility of contamination between foods.
Although takeaway services appear much more casual, businesses and their employees must work to the same standard as they would in a sit down venue. With regular hand washing and limited contact between foods, food containers and staff, this will prevent the spread of viruses, infection, and crosscontamination. With coronavirus, it has been bought to the attention of everyone that viruses can remain on surfaces for up to 72 hours, proving the importance of regular cleaning and disinfecting. 3. Connected consumers, online ordering and booking If businesses are utilising online ordering services, all allergy information must be available to all customers at the point of selection. Whilst having this readily available would be beneficial, businesses may also provide this information verbally, although it is essential that the information given is accurate. Having allergy information available allows customers to make informed choices when deciding on their meal. To support this, customisable menus, or the ability to order online via an app can improve accuracy, efficiency and speed. As expected, following on from coronavirus, businesses are now offering a contact-free service and are utilising the rise in digitisation with the use of online menus and the ability to order via an app.
ADVICE contamination. Each dish should not be cooked in the same oils for instance or ingredients stored in the same area of the fridge. To reduce and prevent this from happening, and to ensure there are no mix-ups, all meat, vegan, and vegetarian dishes should be separated within each order. Ideally, any allergen, vegan or vegetarian dishes should be delivered completely individually. However, where this isn’t possible, these orders should be placed on top and must be double wrapped, with all other orders underneath.
4. Eco-conscious consuming via veganism and vegetarianism With the number of people adopting vegan and vegetarian diets and lifestyles, this is an important trend to consider, not just for 2021, but for the future, too. Whilst this may not seem a cause for concern in terms of hygiene, it can pose a greater risk of cross-
5. Sustainability Going digital not only speeds things up for all involved, but it also positively impacts the environment. With more customers and businesses focusing on making sustainable changes to their lives, reducing paper usage and single-use plastic is almost essential. Following the need to digitise and automate the kitchen, paper-based safety trails are no longer needed, nor
relevant (the average food business spends approximately £20 per month, per site, on paperwork printing costs alone). Embracing sustainable and digital processes would not just benefit the business by reducing costs, but it would also remove unnecessary paper and thus, waste for both the business and the consumer. Businesses should look to invest in innovative digital hardware and software that can record all data in a cloud-based system, eliminating the need for paperwork entirely. An integrated digital system allows businesses to monitor food safety effectively with watertight traceability and accountability, resulting in a reduction in food waste. It isn’t just about materials and going digital, though. Food businesses in particular need to work hard to ensure less food is being wasted. To do so, this may mean minimising menus as they work to reopen as well as encouraging consumers to recycle packaging properly and effectively if it is a takeaway service.
STOP PRESS
“We’re working to save our sector,” says the Ice Cream Alliance The Ice Cream Alliance (ICA), the UK’s trade association for the ice cream sector, is mobilising its members, the wider industry and other parts of the hospitality sector to promote their products to all those holidaying in the country this summer. The campaign is called the Great British Ice Cream Staycation and is encouraging businesses of all types and sizes to get involved. “Ice cream parlours and ice cream vans have been hard hit in this pandemic losing a total of £289million in income in 2020,” commented ICA CEO, Zelica Carr. “And that’s just the tip of the iceberg when you add lost ice cream sales in cafés, restaurants and hotels and the economic impact to businesses along the supply chain – manufacturers, flavour houses, wholesalers and many others. “This campaign is not about dictating to businesses how to market their products. It’s about harnessing everyone’s creative flair and dynamism and providing them with the tools – across digital marketing, PR, influencer marketing, POS – to maximise sales and bounce back from a truly horrid twelve months. We are providing marketing materials, guides and templates free to everyone who wants it – not just to ICA members.” Between 8 March and 11 March 2021, the ICA surveyed its members on the effects of the pandemic on business in 2020,
revealing that 90 ice cream parlours have closed in the last twelve months and that 800 mobilers had ceased trading over the same period. However, the government’s Furlough Scheme has been a life saver for many businesses with up to 62% of staff furloughed at some point during the pandemic. Zelica Carr added: “The ICA was founded just after the Second World War to promote a fledgling sector during the post-war years. The ice cream industry successfully expanded since then but has faced its biggest threat since the war from the pandemic. We felt the ICA had to play a major role in helping our sector to recover and flourish again.” ‘The Great British Ice Cream Staycation – ice cream smiles, today, tomorrow and always’ campaign is all about reminding people what a delicious, fun, happy and affordable treat ice cream is and what iconic childhood memories it generates. To download the FREE Great British Ice Cream Staycation DIY Marketing Toolkit or to find out how your hospitality, tourism business or trade association can get involved, visit www.icecream.org/webform/great-british-ice-cream-staycation THECAFELIFE.CO.UK | JUNE 2021 | CAFÉ LIFE 19
ADVERTORIAL
Get accurate energy bills with
smart meters Avoid estimates and only pay for what you use. Ask your energy supplier if you are eligible for a smart meter. The COVID-19 pandemic has been incredibly challenging for businesses across Great Britain. As firms begin opening up amid continuing restrictions, many are assessing their financial situation and focusing on how to operate in this difficult new trading environment. In these uncertain times, many businesses are looking for ways to save money and maintain a healthier bottom line. The good news is that getting a smart meter for your business is a small change that could make a big difference. Smart meters are a great way to gain more control and understand how much energy you’re using. Since energy is a key expense that businesses factor into their outgoings, identifying ways to reduce your consumption could help you save money. 20 CAFÉ LIFE | JUNE 2021
Smart meters are available for many businesses. Depending on your circumstances, your smart meter could come with an In-Home Display (IHD), which will enable you to see up to date consumption in pounds and pence, making it easier to visualise how much energy you actually use. In fact, some business owners who have had one installed said it highlighted areas of spending they weren’t even aware of. This could give you the information you need to help reduce your consumption and therefore save money. On top of that, smart meters can help save you time. They can automatically send meter readings to your supplier, so you no longer have to. That’s one less thing on your to-do list! Your energy supplier will be ready to fit your smart meter once your
eligibility has been confirmed. They will arrange a date and time that is suitable for you and your business requirements. A trained installer will then call round to your premises and fit your smart meter, and after the installation process is complete, they can show you and your staff how it works and answer any questions you might have about it.
Contact your energy supplier about eligibility for your business.
Equipment update Disrupted trading over the past year, and changes in consumer behaviour in the wake of Covid, will be providing some operators with the opportunity to assess their associated equipment requirements. SPEED AND QUALITY Caffè Nero in the UK, for example, reports that it has recently undergone the biggest food transformation project in its 22-year history. Their goal was to create and launch a premium deli-style food menu which would not only provide food as premium as its coffee, but also transform the eating experience for its customers, both existing and new, they report. To do that, huge focus was put on providing authentic, artisanal, Italian style food which could be enjoyed on the move or eaten in store, and that could also be served hot or cold. Part of the challenge in designing the menu was finding the right equipment which would not only maintain the speed and quality of customer service, even when making hot food, but wouldn’t add any operational complexity to the stores, and be the right size so it not only fitted all the various store sizes up and down the country, but didn’t compromise the unique design of Caffè Nero’s coffee houses either. 22 CAFÉ LIFE | JUNE 2021
The solution involved Panasonic’s development chef working closely with the Caffè Nero team using the SCV2 speed convection oven to design new hot food items. In addition to enhancing the Food Transformation Project (FTP) to create food that was innovative, tasty, cooked fast and well presented, the SCV2 also offered Caffè Nero benefits such as ease of use, saving space and consistency across the entire estate. “As a premium coffee house brand, launching our new deli kitchen food menu was about offering our customers food as good as our coffee and which matched the unique environment our stores provide. It was essential we didn’t compromise on the quality of the food we served, and that meant finding the right oven to prepare the food, but which critically also matched the aesthetic of our coffee houses,” says Will Stratton-Morris, CEO, Caffè Nero UK. “The Panasonic SCV2 Speed Convection Oven jumped out as the ideal solution. The Panasonic team understood our needs and invested time with our food development
EQUIPMENT team and supported them through the creation of the new hot food menu. They helped us to achieve the best results from the oven and brought to life benefits it offered which also allowed us to develop items that we couldn’t previously offer. “The SCV2 has enabled us to offer a hugely expanded and diverse food range which is staying true to our principals of offering a premium experience to our customers. It’s given us better control in the cooking process as well as flexibility in what we can offer in store. It’s helped us launch a menu which is a step change for the high street.” Because Caffè Nero’s estate is diverse with each store designed in a bespoke way - no two coffee houses are the same - it creates a challenge when selecting new equipment which needs to work across all stores. The SCV2 is compact with a small footprint, and has the added bonus of being stackable and doesn’t need extraction. In addition, its sleek design allowed Caffè Nero to locate the oven front of house and still maintain the premium look and feel in its stores. Food can be cooked or heated to a high quality, with a crisp, toasted finish within the critical 60 second target – Caffè Nero’s baristas take 60 seconds to make a coffee, and the challenge to Panasonic was to ensure food service could keep pace! The two brands collaborated to optimise the solution and following successful trials, Panasonic has since managed the installation of the ovens and training of all staff. NEW LAUNCH Gloucestershire based Autonumis Ltd report that they have launched the innovative and stylish looking MilkShot (www.milkshot.co.uk) – a high volume portion-controlled milk dispenser with under-counter refrigerated bulk milk storage. This unit, manufactured in the UK, is ideally suited to busy coffee shops who are looking to save costs and be more sustainable. The dispenser helps speed up serving times as a result of its automated push button operation, say the company. Additionally, milk wastage is virtually eliminated thanks to the dispenser’s accuracy in delivering portion sizes. Sustainability sits high on the list of benefits offered by the dispenser, points out the firm. Operating from BIB milk pergals or stainless-steel churns the dispenser eliminates the need for milk to be delivered to the coffee shop in plastic cartons. Plastics reduction equates to 70% with BIB (when compared with milk supplied in two litre plastic cartons) or 100% with the churn option. The counter mounted dispense unit has two outlets, each of which offers three programmable volume outputs that are accurate to within plus or minus 1%. It can also operate on free flow for any custom portion sizes. Laminar flow outlet nozzles ensure there’s no frothing of the milk and no dripping. Cleaning, which is required every 24 hours, is made quick and simple with the dispenser’s automated cleaning and rinse cycle. The complete system has been tested and
certified to meet all relevant food hygiene regulations. The dispense unit comes with an integrated drip tray (three sizes available), drain kit and an optional jug washer. The MilkShot’s fridge unit offers several supply options - 3 x 13.6 litre pergal bags or 2 x 10 litre churns and includes a patented universal BIB dispense tube connector. Designed as a high performance commercial refrigeration system it is interchangeable with standard 600mm wide catering fridge units.
A HIGH VOLUME PORTION CONTROLLED MILK DISPENSER WITH UNDER-COUNTER REFRIGERATED BULK MILK STORAGE. SPEEDS UP SERVING TIMES Automated push button operation 70% LESS
REDUCES PLASTIC PACKAGING BY OVER 70%* Works with BIB pergals or refillable churns
ELIMINATES MILK WASTAGE Delivers accurate portion sizes
From Autonumis
Tel: +44 (0)1666 502641 Email: info@milkshot.co.uk
www.milkshot.co.uk
THECAFELIFE.CO.UK | JUNE 2021 | CAFÉ LIFE 23
EQUIPMENT A RETURN TO PROFIT “Café equipment that will generate profit, only needs a small space to operate and will keep customers coming back for more is a winner for businesses looking to step up their offering this year,” says Paul Ingram, managing director at Carpiginai UK Ltd (www. carpigiani.co.uk). “Premium gelato, sorbet, frozen yoghurt or ice cream offers incredible flexibility and can accommodate many of the trends that the industry is currently observing such as dairy free with coconut and almond milks or local and in-season sourcing of fruit and vegetables. The profit opportunities from producing gelato and premium ice cream in house can be substantial compared to buying in ready-made alternatives.” However, the challenge of offering a varied menu with the space limitations often found in a café mean that the right equipment choices are crucial, feel Carpigiani. Known globally for their gelato and ice cream equipment, the companys says that it is committed to providing equipment using the latest technology and are targeting operators with smaller kitchens. Their award-winning Freeze&Go, for example, is just 300mm wide and is the most compact countertop professional batch freezer in its class, claim the company. Producing up to 5kg of fresh, high quality gelato, ice cream or sorbet per hour, and up to five portions in just four minutes, the Freeze&Go allows cafés to create small portions of fresh dessert offerings, on demand, and without wasting valuable kitchen space. Equipped with a single-phase power supply, the compact, virtually silent and easy to clean model also offers a classically shaped, retro design with a cream finish to reflect Carpigiani’s extensive brand heritage. It’s this unique colour and quality design that also ensures the unit is perfectly suited for placement in sight of the customer, feel the firm, allowing operators to further enrich the customer’s experience. The innovative design of the Freeze&Go allows the mixing cup to be removed easily for cleaning, and with additional mixing Following on from its Airack Glass Dryer’s success, and the benefits it brings to their customers, Clenaware Systems (www.clenaware.co.uk) say that they wanted to provide the same quality and convenience to cafés, bistros, restaurants and alike that are drying mugs. Available from this summer, the CafeRack has been specially designed to dry and warm mugs ready for serving hot drinks and eliminate cross-contamination from tea towels. The rack dries and warms mugs, eliminates any cross contamination, provides a constant rotation of mugs and is simple and easy to use, claim the company.
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cups available, cafés are able to create an assortment of ready to serve flavours with ease. For those looking for a slightly larger capacity of between 8-12 kg, the Carpigiani Labo 8/12E offers the capacity required to produce medium sized batches - ideal for maintaining freshness and the production of multiple flavours, they propose. A simple plug-and-go operation and a compact footprint ensures the Labo 8/12E will fit effortlessly onto an existing countertop in even the most compact catering environments. HOME DEMAND Over the various nationwide lockdowns during the pandemic, we’ve all missed our ability to carry out normal daily activities and treat ourselves to life’s little luxuries that we’ve become accustomed to. Most missed has got to be the daily visit to the local coffee shop to enjoy our favourite espresso, latte or cappuccino. However, the innovative and creative aficionados out there have found other ways to continue their own personal moment of caffeine heaven, report Fracino (www.fracino.com), creating their own personal kitchen coffee bar in what must have been the ultimate solution to the lockdown restrictions. Britain’s traditional espresso machine manufacturer produces a range of compact espresso coffee machines that will fit in the smallest locations, whilst offering the espresso quality of full size commercial machine and very impressive performance. Their Piccino, for example, is their domestic-user model range. Featuring three different versions, each is fitted with dual boilers to allow espresso extraction at the same time as steaming milk. Constructed from the same high quality metallic, minimal use of plastics, design that marks out all Fracino machines, the Piccino offers the home barista a choice of features, such as electronic measurement of the espresso shot volume, PID control of the extraction temperature and wide array colour finishes – in a luxurious, high quality design that will stunning in any kitchen or home office setting. With a range of different design styles, the Fracino semiprofessional range models also incorporate a single powerful steam boiler to ensure consistently high quality milk foaming with excellent performance and hot water for Americano drinks and tea. The Classico, with its luxurious real oak wood handles and stylish angular, highly polished stainless steel design, features an intriguing lever operation of the group, enabling the user to pre-infuse the coffee before beginning the main extraction cycle and allowing full control over the flavour profile achieved. The more sophisticated Heavenly model, with its striking tridecagon design - features electronic control of the espresso shot volume – providing the barista with consistent quality espresso shots every time. “Our espresso coffee machines in this sector can operate in conjunction with our range of compact domestic and semiprofessional grinders, or with ESE pods - and even some brands of capsules - that Fracino’s Cherub model.
EQUIPMENT are increasingly readily available from coffee roasters. Crucially, the compact, domestic and semi-professional models have their own integral water tanks, so are ideal for locations with no easy access to mains water,” says Fracino’s Peter Atmore. Fracino’s unique manufacturing techniques also allows clients the opportunity to specify a range of bespoke colour and texture finishes for their espresso machines. OFFICE-BASED OPTION An Evoca Group (www. evocagroup.com) name that’s poised to have a great impact as people return to their office environment is the famous Italian brand, Saeco. Founded in 1981 in Gaggio Montano, near Bologna in northern Italy, in 1985 Saeco became the first company in the world to develop ‘bean to cup’ - a completely automatic and innovative Italian espresso brewing system, from the coffee bean to the cup. Ever since, they have been developing coffee machines with the aim of satisfying the tastes of people with different lifestyles and therefore different expectations, in and out of home, for both the domestic and professional channels. Now, the brand is coming to the UK market when, largely due to the influence of Covid, its machines have all the features that are likely to be in demand as the return to work gathers pace.
The machines are small in terms of both footprint and capacity, making them perfect for hair salons, car dealerships, reception areas, break out rooms and the like, feel the company. And the fact that many larger employers are considering creating in-house ‘bubbles’ has also now opened the door for Saeco machines to provide the ideal solution in larger, more populous environments too. One prediction is that the departments of larger companies – for instance, sales, accounts, customer service and so on – will be asked to remain segregated from each other in departmental ‘bubbles’. In those circumstances, the deployment of large coffee machines – those capable of serving the needs of hundreds of people every day – will reduce, and in place of one machine we may well see refreshment services consisting of several, smaller machines. Although compact, their machines still deliver an excellent, authentic Italian coffee experience, claim Saeco. The Saeco Royal, for example, comes with bold design and a stylish image as standard, and the professional and functional components it brings into play belie its size. Saeco has two further machines ready for the return to work, the Lirika and Aulika Evo Top. Like the Royal, these machines use fresh milk to create the authentic taste of Italian coffee. Additionally, there are two chic pod machines - the Area and the Onda - perfect for when coffee, even when served only occasionally, has to be of the highest quality, claim Saeco.
Designed in Italy. Inspiring baristas worldwide. The complete Gaggia Milano collection is now available in the UK.
T: 01902 355 000 W: gaggiaprofessional.com
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COOL
customers With many consumers having found ways to recreate their own coffee shop experience at home in recent times, not least via premium beverage purchases, outlets are being encouraged to focus on quality as re-opening gathers apace in the countdown to the summer months.
EXTRA EDGE New soft drinks producer Kyon (www.kyondrinks.com) – UK creator of the bold and zesty Ppinger – reports that it is now proud to bear the Vegetarian Society approved trademark. Only licensed to products that meet their strict criteria, the Vegetarian Society approved trademark accreditation is awarded following independent and production method checking by their own expert panel. “We are so proud that our first foray into non-alcoholic beverages - the Ppinger – has been accredited with the most long-standing and well-established trademark of its type. From the beginning it was essential that our fiery ginger and fruity apple soft drink would have wide appeal by containing all natural ingredients. Endorsement by the Vegetarian Society is testament to this and strengthens the Kyon Drinks brand credibility as well as giving additional reassurance to consumers,” says Kyon Drinks founder, Daniel Suppey. An invigorating and lower level sugar substitute to a regular canned drink, the bold and interesting Ppinger is formulated around full body ginger extract, giving it a complex and aromatic character that leaves lingering warmth on the palate. Extracted from the fresh rhizome root of the finest ginger sourced from Peru and Costa Rica, Ppinger also includes freshly squeezed lime plus apple juice 26 CAFÉ LIFE | JUNE 2021
and elderflower concentrates mixed with water to impart its distinctively bold yet appetising flavour. Developed to be enjoyed straight, this highly versatile non-alcoholic drink makes an adventurous and fiery mixer too, whether blended in a smoothie, a ‘mocktail’ or shaken with a little rum. As well as being revitalising to the senses, ginger is a well-known antioxidant and immune booster, point out Kyon, making it the perfect choice for consumers looking for products with additional health benefits. Loaded with antioxidants – essential natural compounds that help prevent and reduce stress on the body’s DNA – ginger is also a potent anti-inflammatory. In addition, ginger has many other welldocumented health benefits such as helping to settle tummy upsets, soothe travel and morning sickness and ease digestion. With consumers now far more aware of the sugar content of their drinks too, Ppinger contains only low levels of naturally occurring fruit sugars. Made in the UK it is gluten free, contains no added preservatives and is also suitable for vegans. The bright and zesty green and gold recyclable packaging reflects the brand’s vitalising ingredients, while the clear glass bottle ensures consumers can see the fresh and vibrant natural contents. The RSP for the 250ml bottle is £2.50 and £6.00 for the 750ml bottle.
COLD DRINKS B.Fresh (www.b-fresh.co.uk) - home to the production of a wide range of nutritious cold pressed juices, smoothies and shots – say that they create their beverages with their endconsumer’s health goals in mind through what they describe as “no nonsense goodness.” “We pride ourselves on our commitment to sustainability, honesty and nurturing produce from the farm to your fridge,” says Helena Spicer, the company’s sales and marketing executive. “We’re all about sustainability. All of our packaging is recyclable, from bottle to box. Our offices and factory are powered by solar energy and we use wonky veg to reduce waste! “We’ve also found that it pays to spend more. We re-launched our 500ml bottles towards the end of last year as they are a more sustainable way to enjoy our cold-pressed juices. As well as being more sustainable, you also save 20% from buying one 500ml bottle versus two 250ml - great for you, your wallet and for the environment. We then decided to do even better and launched a 750ml version of our apple and orange juice. “All of our juices and shots are made cold pressed on site and from delivery they have a shelf life of 21 days, meaning that you won’t have to constantly be ordering stock every few days - you can buy in bulk whilst knowing they’ll stay fresh for longer. We have always prided ourselves in packing 100% honest ingredients into every bottle. We grow it on the farm, pick it by hand, press it on site and then deliver straight to your door.” COLD BREW MORE MAINSTREAM Monin reports that it is continuing its dedication to consistently delivering new and exciting flavours with the release of Monin Cold Brew Concentrate. A delicate and lightly sweetened product, its aromatic and flavourful properties aim to help secure its place as a flexible component for any café operator or coffee shop, say the brand. Introduced originally in selected markets in 2013, cold brew is made by infusing ground coffee in cold water for approximately 12 hours. After becoming more broadly available from 2015, it is now reaching the mainstream. With the total market worth of $1.7 billion in 2019, cold brew continues to rise in popularity and fulfils the consumer need for a coffee ‘experience’, feel Monin (in Europe in 2018, two in five launches within the coffee market were cold brew, demonstrating its rising popularity with consumers). Monin’s authentic recipe is made with 100% Arabica coffee extract from Colombia. With an aromatically strong flavour profile, the natural extraction procedure releases the coffee’s energising aromatic properties. Monin Cold Brew Concentrate is a convenient and profitable addition to the Monin range with
Cherry Lavendar Cold Brew Soda INGREDIENTS • 30ml of Le Fruit de Monin Cherry • 10ml of Monin Lavender syrup • 50ml of Monin Cold Brew Concentrate • 160ml of sparkling water METHOD Mix all of the ingredients with the exception of the sparkling water in a tumbler filled with ice. Finish with sparkling water. Mix and serve. Decorate with whipped cream and a maraschino cherry.
each 1L bottle providing 25 servings, and countless serving suggestions to suit every outlet. “With its powerful and atypical profile, cold brew is the revolutionary drink of the coffee world in recent years,” says Lee Hyde, beverage innovation manager at Monin UK. “The pandemic has instigated a consumer preference for more unique coffee offerings. At-home working has placed limitations on the variety of coffee available for shoppers,
B.fresh is the home of delicious, nutritious cold pressed juices, smoothies & shots, optimised for your health. We pride ourselves on our commitment to sustainability, honesty and nurturing produce from the farm to your fridge.
CONTACT US FOR WHOLESALE PRICING HELLO@B-FRESH.CO.UK 01952 691829
THECAFELIFE.CO.UK | JUNE 2021 | CAFÉ LIFE 27
COLD DRINKS so the easing of restrictions has got customers eager to try something new. “The growth of cold brew has provided a significant opportunity for us to tap into an already expanding market as the leading coffee syrup brand, to meet this new consumer demand. The progressive easing of Covid-19 restrictions provides coffee shops and cafes with a chance to maximise profits by utilising an exciting and on-trend product. Now a must for baristas, it can be used to make a multitude of soft drinks.” Bottleshot Cold Brew Coffee (www.bottleshotbrew.com) has landed in the UK and says that it is on a mission to bring New Orleans-quality cold brew coffee to the nation the way it should be - full of flavour, full bodied, ethical, no additives and with a clean caffeine kick (cold brew coffee the New Orleans way). Taking inspiration from its founders’ hometown, New Orleans, ‘Bottleshot’ offers a cold brew, ready-to-drink coffee that’s “unapologetically simple”, say the brand. Using Rainforest Alliance Certified Arabica beans sourced from Brazil and Colombia, Bottleshot offers two types of canned coffees, each with a base of just three ingredients. Whilst most on-the-go coffees are made from multiple ingredients, additives and often sugars to create their flavour profiles, Bottleshot’s signature ‘Coffee Black’ consists of just three - cold coffee, water and chicory extract - the latter bringing that smooth New Orleans taste. By adding just one more ingredient – oat milk - the brand’s latest offering, Coffee Oat Milk, was born. Unlike many cold coffees, instead of roasting coffee beans Bottleshot steeps its ethically sourced beans in cold water for almost 24 hours. This process not only creates a smoother, stronger energy kick (one can is as strong as two espresso shots, they claim), but it also means it has 60% less acidity than regular coffee, so as to create a cleaner flavour profile that’s also kind to your gut. Bottleshot’s two signature flavours are available online and direct from Bottleshot at Amazon Prime, Whole Foods and Ocado. It can also be found at all Soho House venues across the UK, where it is the exclusive cold-brew provider. A NEW KOMBUCHA Thanks to lockdowns, lots of us have spent the past year treating ourselves to premium items by splashing out on new products and flavours we’ve previously not tried before, observe tea company, teapigs (www.teapigs.co.uk), and as the hospitality sector re-opens, it’s essential that your tea offering and grab and go fridges can cater for this, feel the brand. One product that has been making serious waves is kombucha – a fermented tea-based drink. According to Nielson data forecast, the UK Kombucha market is set to grow by 33% this year, and teapigs say that they are excited 28 CAFÉ LIFE | JUNE 2021
to announce that they will be the first recognised tea brand to make Kombucha, with their very own range launching for general order (three flavours are available - original, ginger & lemongrass and peach & mango). Each flavour is brewed in small batches in the UK with a live Scoby, along with top quality teapigs tea sourced by trained tea taster and co-founder, Louise Cheadle. teapigs Kombucha is 100% natural, say the company, so you won’t find any artificial flavours or sweeteners in the cans. What’s more, 5p per can is donated to the teapigs ethical scheme which supports vulnerable young people in Rwanda (where teapigs source much of their tea). “Being in the tea world, kombucha is everywhere, and we couldn’t help but think there’s always been one thing missing from the hype – the tea! Rather than using syrups, juices of flavourings, we’ve got an award-winning range of teas and fruit infusions. So why not use those real brewed teas to make a delicious drink? We figured better tea, equals better booch,” says Louise Cheadle. “It’s going to be a summer of picnics and BBQs, so these handy cans are the perfect drink to take to the park or enjoy at home. Kombucha is also massively popular with those looking for healthier soft drinks or beverages that can be drunk as a grown-up, alcohol-free alternative – there’s only so much squash you can drink, right? Kombucha really ticks all the boxes for those drinks occasions throughout the day making it a must stock item.” Available now for general wholesale order, the RRP is £1.90 per can (250ml) and they have a 12 month shelf life and can be supplied in six and 12 cans per case. Their packaging is recyclable, say teapigs, and they can be stored ambiently, but are best served chilled. teapigs was set up in 2006 by Nick and Louise, selfprofessed tea nuts on a mission to get the nation drinking real tea. Louise has been a professional tea taster for over 15 years, and has travelled the world sourcing all sorts of teas. The result is a range of the very best quality teas using whole leaf teas, whole berries, and whole herbs and flowers. Their teas come in plastic-free tea ‘temples’ - roomy mesh bags that gives the leaves lots of room to infuse.
Café Product Index ADVISORY, BUSINESS & CONSULTANCY SERVICES Bespoke Software Mezze Platopus Systems Ltd. Business Systems Mezze Nutritics Platopus Systems Ltd. Consultants The Wordbox E Commerce Platopus Systems Ltd. Factory Grote Company FSC Millitec Food Systems Ltd. Zafron Foods Ltd. Food Safety ALS Food & Pharmaceutical British Lion Eggs Nutritics Retail FSC BAKERY PRODUCTS Doughnuts Moy Park Ltd. Morning Goods New York Bakery Co. Tortilla & Wraps Freshfayre Mission Foods BREAD & ROLLS Fresh Jacksons Bakery Speciality Jacksons Bakery Mission Foods New York Bakery Co. Bread Making Ingredients Caterers Choice Ltd. Harvey & Brockless BUTTER & SPREADS Butter Freshfayre Spreads Freshfayre The Cheese Cellar Spreads (olive) Freshfayre Leathams CHEESE & DAIRY PRODUCTS Cheese Freshfayre Futura Foods UK Ltd. Harvey & Brockless Leathams Norseland Ltd. Ornua Ingredients Europe Yoghurt Freshfayre Futura Foods UK Ltd Ornua Ingredients Europe
Sour Cream
DRINKS
Prawns
Freshfayre
Chocolate
2 Sisters Food Group
CLEANING MATERIALS
Italian Beverage Company
CP Foods UK Ltd.
Cargrill Protein Europe
Bunzl Catering Supplies
Marimba World Chocolate
H Smith Food Group PLC Royal Greenland Ltd.
CP Foods UK Ltd.
Coffee
Freshfayre
CHUTNEYS & RELISHES
Rombouts Coffee GB Ltd.
Chutneys
Cold Drinks & Mixers
Freshfayre
Italian Beverage Company
Leathams
Juices
Mizkan Euro Ltd.
Caterers Choice
The Ingredients Factory
Freshfayre
Zafron Foods Ltd.
Italian Beverage Company
Relishes
Leathams
Seafood/Shellfish
Blenders
Smoothies
H Smith Food Group PLC
Freshfayre
Italian Beverage Company
Royal Greenland Ltd.
Zafron Foods Ltd. Salmon Caterers Choice Freshfayre Leathams The Fintastic Fish Co.
Tuna
Harvey & Brockless
Chicken
Dawn Farms UK Freshfayre H Smith Food Group plc Leathams Moy Park Ltd. Seara Meats BV Smithfield Foods Ltd. Continental Freshfayre Leathams Duck 2 Sisters Food Group
Leathams
EGGS & EGG PRODUCTS
Caterers Choice
Mizkan Euro Ltd.
British Lion Eggs
Freshfayre
The Ingredients Factory
Eggs (hard boiled)
H Smith Food Group plc
Zafron Foods Ltd.
Freshfayre
Moy Park Ltd.
Pickles
Fresh-Pak Chilled Foods
The Fintastic Fish Co.
Fridays
Freshfayre
Freshfayre
Zafron Foods Ltd
Geeta’s Foods Ltd.
Egg Products
Gierlinger Holding GmbH
Leathams
British Lion Eggs
FOOD WHOLESALERS
The Ingredients Factory
Freshfayre
Smithfield Foods Ltd.
Salsa
Fresh-Pak Chilled Foods
Country Choice Foods
Lamb
Blenders
Fridays
FRUIT
Freshfayre
Freshfayre
Futura Foods UK Ltd.
Canned Fruit
H Smith Foodgroup PLC
Zafron Foods Ltd.
Leathams
Caterers Choice Ltd.
Meatballs
General
Snowbird foods
The Ingredients Factory
Pork
Guacamole
Dawn Farms UK
Leathams
Freshfayre
Pineapple
Gierlinger Holding GmbH
Caterers Choice
H Smith Food Group plc
Zafron Foods Ltd. DRESSINGS, SAUCES AND
CP Foods UK Ltd. Freshfayre H Smith Food Group PLC Ham
Leathams
MAYONNAISE
EQUIPMENT & VEHICLES
Dips
Buttering Machinery
Blenders
Deighton Manufacturing
Freshfayre
Grote Company
Fresh-Pak Chilled Foods
Millitec Food Systems Ltd.
Pauwels UK
Coffee Machinery
INSURANCE
Moy Park Ltd.
The Ingredients Factory
La Cimbali UK
Insurance Protector Group
Smithfield Foods Ltd.
Zafron Foods Ltd.
Pumphreys Coffee
Dressings
Conveyors
LABELS
Blenders
Deighton Manufacturing
Bunzl Catering Supplies
Pauwels UK
Grote Company
Nutritics
Mayonnaise
Millitec Food Systems Ltd.
Planglow Ltd.
Blenders
Cutting & Slicing Equipment
Reflex Labels
Caterers Choice
Grote Company
Tri-Star Packaging Supplies Ltd.
Freshfayre
Millitec Food Systems Ltd.
Fresh-Pak Chilled Foods
Depositing Machinery
MEAT PRODUCTS
Harvey & Brockless
Grote Company Millitec Food Systems Ltd.
Bacon
Pauwels UK Piquant
Kitchen Equipment
Zafron Foods Ltd.
Water and Filtration
Mustards
Labelling Systems & Barcoding
Blenders
Nutritics
Pauwels UK
Planglow Ltd.
Zafron Foods Ltd.
Reflex Labels
Sauces & Ketchups
Mobile Catering Vehicles
Blenders
Jiffy Trucks Ltd.
Caterers Choice
Sandwich Making Machinery
Freshfayre
Leathams
Sausages
Dawn Farms UK Freshfayre H Smith Food Group plc Gierlinger Holding GmbH Leathams Moy Park Ltd. Smithfield Foods Ltd.
Freshfayre Gierlinger Holding GmbH Leathams Moy Park Ltd. Smithfield Foods Ltd. Snowbird foods Turkey 2 Sisters Food Group Freshfayre H Smith Food Group plc Leathams Moy Park Ltd. Smithfield Foods Ltd. OILS Freshfayre
Beef
ORGANIC PRODUCTS
Freshfayre
Fridays
Deighton Manufacturing
Leathams
Leathams
Pauwels UK
Grote Company
Moy Park Ltd.
Pauwels UK
Piquant
Millitec Food Systems Ltd.
Newsholme Food Group Canned Meat
PACKAGING
Zafron Foods Ltd.
FISH PRODUCTS
Freshfayre
Cardboard
Spreads
Crayfish
Moy Park Ltd.
Colpac Ltd.
Blenders
Freshfayre
Princes Foods Ltd.
Coveris Flexibles UK Ltd. (St Neots)
Pauwels UK
Royal Greenland Ltd.
Smithfield Foods Ltd.
Pro-Ampac RAP
The Ingredients Factory
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Café Manufacturers & Distributors Disposable Bunzl Catering Supplies Colpac Ltd. Coveris Flexibles UK Ltd. (St Neots) Nutritcs Pro-Ampac RAP Reflex Labels Tri-Star Packaging Supplies Ltd. Food wraps Pro-Ampac RAP Tri-Star Packaging Supplies Ltd. Plastic Tri-Star Packaging Supplies Ltd. Sandwich Packs Colpac Ltd. Coveris Flexibles UK Ltd. (St Neots) Pro-Ampac RAP Tri-Star Packaging Supplies Ltd. PASTA Caterers Choice Ltd. Freshfayre Leathams Pasta Foods SANDWICH FILLINGS (READY PREPARED) Fresh Fillings 2 Sisters Food Group Freshfayre Fresh-Pak Chilled Foods Fridays Harvey & Brockless Zafron Foods Ltd. Frozen Fillings 2 Sisters Food Group SOUPS Freshfayre Leathams SPECIALITY Chocolate Marimba World Chocolate SALAD Fresh Agrial Fresh Produce Ltd. Freshfayre Salad (prepared) Agrial Fresh Produce Ltd. Sundried Tomatoes Caterers Choice Ltd. Freshfayre Leathams Plc Sweetcorn Caterers Choice Freshfayre Tomatoes Caterers Choice Freshfayre VEGETABLES & HERBS Canned Vegetables Caterers Choice Ltd. Freshfayre Chargrilled Vegetables Leathams Moy Park Ltd. Jalapenos Caterers Choice Ltd. Freshfayre
GREENCORE FOOD TO GO LTD – MANTON WOOD AROUND NOON LTD. Unit 24A Rampart Road, Greenbank Industrial Estate, Newry, County Down, BT34 2QU Tel: 0283 0262333 E-mail :philip@aroundnoon.com www.aroundnoon.com BRC Rating – AA
Manton Wood, Enterprise Zone, Retford Road, Manton, Worksop, Notts
commercialftg@samworthbrothers.co.uk
S80 2RS Contact: Andrew Wilcox-Jones Tel: 01909 512600
BRC RATING – A ON A ROLL SANDWICH COMPANY The Pantry, Barton Road, Riverside Park Industrial Estate, Middlesbrough TS2 1RY Contact: James Stoddart Tel: 01642 707090 Fax: 01642 243858 jstoddart@onarollsandwich.co.uk www.onarollsandwich.co.uk
Fax: 01909 512708 www.greencore.com BRC Rating – AA
AROUND NOON (LONDON) LTD. 762A/763A Henley Road, Slough SL1 4JW Tel: 01753 523636 infoANL@aroundnoon.com www.aroundnoon.com BRC Rating – AA
MELTON FOODS 3 Samworth Way, Leicester Road, Melton Mowbray, Leicestershire LE13 1GA Tel: 01664 484400 Fax: 01664 484401
GREENCORE FOOD TO GO LTD – BROMLEY BY BOW Prologis Park, Twelvetrees Crescent, London E3 3JG Tel: 0207 536 8000
SIMPLY LUNCH Unit 2, ZK Park, 23 Commerce Way Croydon CR0 4ZS Contact Sales Tel: 0345 2007631 sales@simplylunch.co.uk www.simplylunch.co.uk STREET EATS FOOD LTD. Prince William Avenue, Sandycroft, Deeside, CH5 2QZ Tel: 01244 533888 Option 1 orders@streeteatsfood.co.uk enquiries@streeteatsfood.co.uk www.streeteatsfood.co.uk
Fax: 0207 536 0790 Contact: Sales
BRADGATE BAKERY Beaumont Leys, Leicester, LE4 1WX Contact: Clare Keers Tel: 0116 2361100 Fax: 0116 2361101 commercialftg@samworthbrothers.co.uk
sales@greencore.com www.greencore.com BRC RATING – AA
GREENCORE FOOD TO GO LTD. – ATHERSTONE Unit 7, Carlyon Road Industrial Estate, Atherstone, Warwickshire
DELI-LITES IRELAND LTD. Unit 1 Milltown Industrial Estate, Warrenpoint, County Down BT34 3FN Contact: Ronan Gourley Tel: 028 417 54807 ronan.gourley@delilites.com www.delilites.com
CV9 1LQ Contact: Alex McLaren Tel: 01827 719 100 Fax: 01827 719 101 alex.mclaren@greencore.com www.greencore.com BRC Rating – AA+
GREENCORE FOOD TO GO GREENCORE FOOD TO GO LTD PARK ROYAL Willen Field Road, Park Royal, London NW10 7AQ Contact: Clare Rees Tel: 0208 956 6000 Fax: 0208 956 6060 clare.rees@greencore.com www.greencore.com BRC Rating – AA
RAYNOR FOODS Farrow Road, Widford Industrial Estate, Chelmsford, Essex CM1 3TH Contact: Heather Raynor Tel: 01245 353249 Fax: 01245 347889 sales@sandwiches.uk.net www.sandwiches.uk.net STS Audited
REAL WRAP COMPANY LTD. Unit 2 Haslemere Industrial Estate, Avonmouth, Bristol BS11 9TP Contact: Emma Caddy Tel: 0117 3295020 emma@realwrap.co.uk www.realwrap.co.uk
LTD. – HEATHROW Unit 366 Stockley Close, West Drayton, London UB7 9BL Contact: Alex McLaren Tel: 0208 629 8600 alex.mclaren@greencore.com www.greencore.com BRC Rating – AA
SAMWORTH BROTHERS MANTON WOOD Manton Wood Enterprise Park, Worksop, Nottinghamshire S80 2RS Tel: 01909 511800 Fax: 01536 409 050
THE SOHO SANDWICH COMPANY Unit 7 Advent Business Park, Advent Way, London N18 3AL Contact: Daniel Silverston Tel: 0203 058 1245 Fax: 0207 739 1166 dan@sohosandwich.co.uk www.sohosandwich.co.uk STS Audited
TIFFIN SANDWICHES LTD. Tiffin House, 20 Commondale Way, Euroway Trading Estate, Bradford, Yorkshire BD4 6SF Contact: Paul Thornton Tel: 01274 494939 paul.thornton@ tiffinsandwiches.co.uk www.tiffinsandwiches.co.uk
commercialftg@samworthbrothers.co.uk
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Café Suppliers Index 2 SISTERS FOOD GROUP B2B Leechmere Industrial Estate, Toll Bar Road, Sunderland, Tyne & Wear SR2 9TE Contact: Marie Marandola Tel: 07873 301954 sunderlandsales@2sfg.com Marie.Marandola@2sfg.com www.2fsg.com
AGRIAL FRESH PRODUCE LTD. Unit 5 Walthew House Lane, Martland Park Industrial Estate, Wigan WN5 0LB Contact: Emma Hesketh Tel: 01942 219942 emhesketh@afproduce.co.uk www.agrialfreshproduce.co.uk
ALS LABORATORIES (UK) LTD Sands Mill, Huddersfield Road Mirfield, West Yorkshire WF14 9DQ Contact: Nigel Richards Tel: 01354 697028 Fax: 01924 499731 sales.uk@alsglobal.com www.als-testing.co.uk
ARISTO FOODS Unit 12 South Cambridge Business Park, Babraham Road, Sawston, Cambridge CB22 3JH Contact: Jason Baldwin Mobile: 0772 007 8193 jason@aristofoods.co.uk www.aristofoods.co.uk BLENDERS Whitestown Road, Tallaght, Dublin 24 DV24 VY75, Ireland Contact: Barnaby Barber Phone: 00 353 14536960/ 07741 639006 barnaby.barber@blenders.ie www.blenders.ie
BOOKER WHOLESALE Equity House, Irthlingborough Road, Wellingborough, NN8 1LT Contact: Andy Milne 07587 886315 andrew.milne@booker.co.uk www.booker.co.uk
BRITISH EGG INFORMATION SERVICE British Lion Eggs 95 Cromwell Road, London SW7 4DL Contact: Paul Slaney Tel: 0207 052 8899 info@britegg.co.uk www.egginfo.co.uk/british-lionegg/products
CARGILL PROTEIN EUROPE Clerkenleap Barn, Bath Road, Broomhall, Worcester WR5 3HR Contact: Claire Thomas Tel: 0121 725 3476 Claire_Thomas@cargill.com www.cargill.co.uk
CATERERS CHOICE LTD Parkdale House, 1 Longbow Close, Pennine Business Park Bradley, Huddersfield HD2 1GQ Contact: Sarah Booth Tel 01484 532666 Fax 01484 532700 sarah@catererschoice.co.uk www.catererschoice.co.uk
COLPAC LTD Enterprise Way, Maulden Road, Flitwick, Bedfordshire MK45 5BW Contact: Sales Department Tel: +44 (0) 1525 712261 Fax: +44 (0) 1525 718205 info@colpac.co.uk www.colpacpackaging.com
COUNTRY CHOICE FOODS Swan House, New Mill Road, St Paul’s Cray, Orpington, Kent BR5 3QD Contact: Neil Lindsell Tel: 01689 301203 neil.lindsell@brake.co.uk www.countrychoice.co.uk PANTONE 1585 U
PANTONE NEUTRAL BLACK U
C 0% M 60% Y 65% K 0% WEB #FF854F
C 0% M 0% Y 0% K 85% WEB #4B4846
COVERIS FLEXIBLES UK LTD. 7 Howard Road, Eaton Socon, St Neots, Cambridgeshire PE19 8ET Contact: Sales Department Tel: 01480 476161 Fax: 01480 471989 sales@stneotspack.co.uk www.stneotspackaging.co.uk
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DAWN FARMS UK Lodge Way, Lodge Farm Ind. Est, Northampton NN5 7US Contact: Hannah Foster Tel: 01604 583421 Fax: 01604 587392 info@tmifoods.co.uk info@dawnfarms.ie www.tmifoods.co.uk Accreditation body: BSA DEIGHTON MANUFACTURING (UK) LTD Gibson Street, Leeds Road, Bradford, West Yorkshire BD3 9TR Contact: Andy Hamilton Tel: 01274 668771 Fax: 01274 665214 sales@deightonmanufacturing.co.uk www.deightonmanufacturing.co.uk
DEW VALLEY FOODS Holycross Road, Thurles, County Tipperary, Ireland Contact: Christina Murphy Tel: 00353 504 46110 Fax: 00353 504 23405 cmurphy@dewvalley.com www.dewvalley.com FLEXESERVE The Alan Nuttall Partnership Ltd Orchard House, Dodwells Road Hinckley, Leicestershire LE10 3BZ Warwick Wakefield 01455 638300 info@flexeserve.com www.flexeserve.com FOOD ATTRACTION LTD. Langham Court, 21 Langham Road, Leicester LE4 9WF Contact: Jake Karia Tel: 0116 2744066 jake@foodattraction.com www.jakeandnayns.com
FRESHFAYRE A trading division of Fresh Direct Unit 10, Severn Way, Hunslet Industrial Estate, Hunslet, Leeds LS10 1BY Contact: Caroline Bartrop Tel: 0113 277 3001 sales@freshfayre.co.uk www.freshfayre.co.uk
FRESH-PAK CHILLED FOODS 1 Waterside Park, Valley Way, Wombwell, Barnsley S73 0BB Contact: Mike Roberts Tel: 01226 344850 Fax: 01226 344880 mike.roberts@fresh-pak.co.uk www.fresh-pak.co.uk
FRIDAYS Chequer Tree Farm, Benenden Rd, Cranbrook, Kent TN17 3PN Contact: Bridget Friday Tel: 01580 710250 Fax: 01580 713512 bf@fridays.co.uk www.fridays.co.uk Accreditation body: BSA
FSC Cheddar Business Park, Wedmore Road, Cheddar, Somerset BS27 3EB Contact: James Simpson Tel: 01934 745600 Fax: 01934 745631 james@thefscgroup.com www.thefscgroup.com
FUTURA FOODS UK LTD. The Priory, Long Street, Dursley, Gloucestershire GL11 4HR Contact: Jo Carter Tel: 01666 890500 Fax: 01666 890522 jo@futura-foods.com www.futura-foods.com www.freshfayre.co.uk
GIERLINGER HOLDING GMBH Weingartenstraße 14, A-4100, Ottensheim, Austria Contact: Harry Prutton Tel: 07747 621586 hp@gierlinger-holding.com www.gierlinger-holding.com
GROTE COMPANY Wrexham Technology Park, Wrexham LL13 7YP Contact: Paul Jones Tel: 01978 362243 Fax: 01978 362255 sales@grotecompany.com www.grotecompany.com HARVEY & BROCKLESS 44-54 Stewarts Road London SW8 4DF Contact: Tina Alemao Tel: 0207 8196045 Fax: 0207 8196027 tina.alemao@harveyandbrockless.co.uk
www.harveyandbrockless.co.uk Accreditation body: BSA
H SMITH FOOD GROUP PLC 24 Easter Industrial Park, Ferry Lane South, Rainham, Essex RM13 9BP Contact: Chris Smith Tel: 01708 878888 chris@hsmithplc.com www.hsmithplc.com INSURANCE PROTECTOR GROUP B1 Custom House, The Waterfront, Level Street, Brierley Hill DY5 1XH Tel: 0800 488 0013 business@ipgdirect.co.uk www.insuranceprotector.co.uk
ITALIAN BEVERAGE COMPANY Brent House, Travellers Lane Welham Green, Hertfordshire AL9 7HF sales@italianbev.co.uk www.italianbev.co.uk
JACKSONS BAKERY 40 Derringham Street, Kingston upon Hull HU3 1EW Contact: Commercial Team Phone: 01482 301146/ 07747 612527 hello@jacksonsbread.co.uk www.jacksonsbread.co.uk JIFFY TRUCKS LTD 26 Jubilee Way, Shipley West Yorkshire BD18 1QG Tel: 01274 596000 Contact: John Briggs john@jiffytrucks.co.uk www.jiffytrucks.co.uk
JURA PRODUCTS LTD. Vivary Mill, Vivary Way, Colne, Lancashire BB8 9NW Tel: 01282 868266 Fax: 01282 863411 Contact: Roger Heap sales@uk.jura.com www.uk.jura.com
LA CIMBALI UK LTD Centennial Park, 280 Centennial Avenue, Elstree, Borehamwood WD6 3ST Contact: Daniel.Clarke@cimbali.co.uk Tel: 07967 183494 Tel: 020 8238 7100
Café Suppliers Index LEATHAMS LTD 227-255 Ilderton Road, London SE15 1NS Contact: Des Hillier Tel: 0207 635 4000 Fax: 0207 635 4017 des.hillier@leathams.co.uk www.leathams.co.uk
MARIMBA WORLD CHOCOLATE 6 Borehamgate, Sudbury, Suffolk CO10 2EG Contact: Brad Wright Tel: 01279 714527 sales@marimbaworld.com www.marimbaworld.com/ default.html MEZZE 12 Colston Yard, Bristol BS1 5BD Contact: Hugo Walker Tel: 0117 379 0309 hugo.walker@mezze.io www.mezze.io MILLITEC FOOD SYSTEMS LTD. 20 Victoria Road, Draycott, Derbyshire DE72 3PS Contact: Richard Ledger Tel: 01332 320400 Contact: Richard Ledger Tel: 01664 820032 sales@millitec.com www.millitec.com
MISSION FOODS EUROPE LTD Renown Avenue, Coventry Business Park, Coventry CV5 6UJ Contact: James Brown Tel: 07725 496799 Jbrown@missionfoods.com www.missionfoodservice.co.uk
MIZKAN EURO LTD. 2nd Floor Building 10, Chiswick Park, 566 Chiswick High Road, London W4 5XS Contact: Craig Dillon Tel: 0203 6752220 craig.dillon@mizkan.co.uk www.mizkan.co.uk
MOY PARK LTD. 39 Seagoe Industrial Estate, Craigavon, County Armagh BT63 5QE Contact: Mark Ainsbury Tel: +44 (0) 28 3835 2233 mark.ainsbury@moypark.com www.moypark.com
NEW YORK BAKERY CO. 6-9 The Square, Stockley Park, Uxbridge, UB11 1FW Contact: Angela Young Tel: 0208 283 0500 angela.young@grupobimbo.com www.newyorkbakery.co.uk NORSELAND LTD. Somerton Road, Ilchester, Somerset BA22 8JL Contact: Luke Barfoot Tel: 07807 236 473 lbarfoot@norseland.co.uk www.norseland.co.uk
NSF FOODS LTD. Sutton Farm, Claverley, Shropshire WV5 7DD Contact: Steve Money Tel: 01902 925330 steve.money@nsffoods.com www.nsffoods.com NUTRITICS 22c Town Centre Mall Main Street, Swords, Co Dublin Ireland Tel: 020 3769 5265 Email: info@nutritics.com www.nutritics.com
ORNUA INGREDIENTS EUROPE Dymock Road, Ledbury, Herefordshire HR8 2JQ Contact: Alan Mackie Tel: 01531 631300 alan.mackie@ornua.com www.ornuaingredients.com
PAPAYA Crown Lane, Tinwell, Stamford, Lincolnshire PE9 3UF Tel: 01780 758560 solutions@papayauk.com www.papayauk.com
PASTA FOODS Forest Way,Norwich NR5 0JH Contact: Stuart Mills Tel: 01493 416200 stuart.mills@pastafoods.com www.pastafoods.com
PAUWELS UK 1st Floor, Axiom House, High Street,Feltham, Middlesex TW13 4AU Contact: Mark Cardon Tel: 0208 818 7617 Fax: 0203 187 0071 mark.cardon@pauwels-sauces.com www.pauwel-sauces.com PIQUANT LTD Willenhall Lane, Bloxwich, Walsall, W.Midlands WS3 2XN Contact: Julie Smith Tel: 01922 711116 Fax: 01922 473240 salesinfo@piquant.co.uk www.piquant.co.uk Accreditation body: BSA
REFLEX PACK PLUS Moat Way, Barwell Leicestershire LE9 8EY Contact: Melissa Aplin melissaa@reflexlabels.co.uk Tel: 01455 852400 www.reflexlabels.co.uk ROMBOUTS COFFEE GB LTD 954 Yeovil Road, Slough Trading Estate, Slough SL1 4NH Contact: Jonathan Wadham Tel: 0845 604 0188 Info.uk@rombouts.com www.rombouts.com
ROYAL GREENLAND LTD Gateway House, Styal Road, Wythenshawe, Manchester M22 5WY Contact: Solenne Labarere Tel: 0161 4904246 soll@royalgreenland.com www.royalgreenland.co.uk
SCOTSMAN ICE SYSTEMS (HUBBARD SYSTEMS) 106 Claydon Business Park, Gt. Blakenham, Ipswich, Suffolk IP6 0NL Contact: Sales Tel: 01473 350045 sales@hubbardsystems.co.uk www.scotsman-ice.co.uk
PLANGLOW LTD The Quorum, Bond Street, Bristol BS1 3AE Contact: Rachael Sawtell Tel: 0117 317 8600 Fax: 0117 317 8639 info@planglow.com www.planglow.com
SEARA MEATS BV 2nd Floor, Building 1, Imperial Place, Maxwell Road, Borehamwood WD6 1JN Contact: Valeri Zhekov Tel: 0044 2035358857 valeri.zhekov@seara.com.br www.seara.com.br
PLATOPUS SYSTEMS LTD. One Pancras Square, London N1C 4AG Contact: Yousaf Shah Tel: 0207 7000044 yousafshah@datatherapy.com www.datatherapy.com
RAP LTD. Mansel Court, 2A Mansel Road, Wimbledon, London SW19 4AA Contact: Martin Beaver Tel: 0208 069 0700 catherine.young@rapuk.com www.rapuk.com
SMITHFIELD FOODS LTD. Norfolk Tower, 48-52 Surrey Street, Norwich, Norfolk NR1 3PA Tel: 01603 252454 contact@smithfieldfoods.co.uk www.smithfieldfoods.co.uk SNOWBIRD FOODS Wharf Road, Ponders End, Enfield, Middlesex EN3 4TD Contact: Helen Swan Tel: 0208 805 9222 Fax: 0208 804 9303 helen.swan@ snowbirdfoods.co.uk www.snowbirdfoods.co.uk
THE FINTASTIC FISH CO. (Part of Sea Value Europe BV) Melkrijder 16 (1st Floor), 3861 SG, Nijkerk, The Netherlands Contact: Gary Davies (UK) Neila Thaalbi-Azzabi (Netherlands) Tel: +31 (0)33 253 32 06 (Netherlands) 07536 173808 (UK) info@fintasticfish.eu www.fintasticfish.eu THE INGREDIENTS FACTORY Unit 2-3, Hamilton Road Ind Estate, 160 Hamilton Road, London SE27 9SF Tel: 0208 670 6701 Fax: 0208 670 9676 Contact: Tim Marcuson tim@theingredientsfactory.com www.theingredientsfactory.com
THE WORDBOX PR and Marketing for Food, Drink and Hospitality PM House, Riverway Industrial Estate, Guildford GU3 1LZ Contact: Jane Newick Tel. 0330 043 1951 / 07907 566773 jane@thewordbox.com www.thewordbox.com
TRI-STAR PACKAGING SUPPLIES LTD Tri-Star House, Unit 4, The Arena, Mollison Avenue, Enfield, Middlesex EN3 7NL Contact: Alex Noake Tel: 0208 4439100 Fax: 0208 4439101 info@tri-star.co.uk www.tri-star.co.uk ZAFRON FOODS LTD. Unit B-G Eagle Trading Estate, Willow Lane, Mitcham, Surrey CR4 4UY Contact: Jack Kenny Tel: 0844 847 5116 Fax: 0844 847 5117 jack@zafronfoods.co.uk www.zafronfoods.co.uk
LINKED ASSOCIATION LOCAL AUTHORITY CATERING ASSOCIATIONS LACA Administration, Bourne House, Horsell Park,Woking, Surrey GU21 4LY Tel: 01483766777 Fax: 01483751991 admin@laca.co.uk
THECAFELIFE.CO.UK | JUNE 2021 | CAFÉ LIFE 33
International Product Listing
Sandwich Manufacturers
BAKERY INSERTS Sigma Bakeries Ltd
SIGMA BAKERIES PO Box 56567 3308 Limassol, Cyprus Contact: Georgios Georgiou Tel: +357 25 878678 Fax: +357 25 346131 info@sigmabakeries.com www.sigmabakeries.com
TAMARIND FOODS SPRL Brixtonlaan 2c, 1930 Zaventem, Brussels, Belgium Tel: +32 2 731 69 77 Fax: +32 2 731 69 78 Contact: Frederic Teichmann fteichmann@tamarindfoods.be www.tamarindfoods.be
SUBWAY Chaston House, Mill Court, Hinton Way, Great Shelford, Cambridgeshire CB22 5LD Contact: Frederick De Luca Tel: 01223 550820 www.subway.co.uk
BREAD Sigma Bakeries Ltd ORGANIC PRODUCTS Sigma Bakeries Ltd SANDWICHES Subway Tamarind Foods SANDWICH FILLINGS (prepared) Sigma Bakeries Ltd SPECIALITY BREADS Sigma Bakeries Ltd
Checkouts Reach thousands of potential customers from as little as £115 To Advertise Call
Sam Minton
01291 636333 email: sam@jandmgroup.co.uk 34 CAFÉ LIFE | JUNE 2021
From dealing with issues on legislation to providing advice and help to support members, The Café Life Association is an exclusively retail focused body which aims to encourage and promote excellence . across the café/coffee bar sector
CAFÉ Association www.thecafelife.co.uk 01291 636335
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